red pepper Romesco sauce

Description

Creamy, versatile red pepper Romesco sauce is easy to make, full of flavor and oil free. Romesco is a dip, spread and sauce all in one simple recipe.

Scale

Ingredients

6red bell peppers, cleaned and quartered

2 medium ripe tomatoes (or 4 small), washed with the stem at the top cut out

3 cloves garlic peeled

¼ cup raw (or lightly roasted, no salt added) almonds

¼ cup raw (or lightly roasted, no salt added) hazelnuts

1 tsp. smoked paprika

1 ½ tbsp. red wine vinegar (sherry vinegar will work here too)

½ tsp. salt (optional)

Bonus recipe: Chickpeas Romesco

2– 15 oz. cans chickpeas, drained and rinsed

1 small onion diced

2 cups red pepper Romesco sauce

Instructions

Preheat the oven to 450°F (230°C).

Prepared the red peppers, by cleaning them and cutting them into quarters. Peel the garlic and leave whole. Wash the tomatoes and cut the brown core out.

Place the peppers, tomatoes and garlic on a baking tray lined with parchment paper or foil. Start the peppers skin side up. Roast and turn the peppers as needed until the peppers have charred and the skins are blistered. Turn the peppers as needed and consider rotating the tray for even roasting. This should take about 20 minutes.

Remove the peppers and allow them to cool. You can cover the peppers tightly in plastic wrap and let them sit for 10 minutes. This loosen the skins and make them easier to peel.

While the peppers cool, grind the almonds and hazelnuts in a spice grinder or blender. This ensures that all the nuts will be ground before you finish the sauce.

When the peppers are cool enough to handle, peel and discard the skins and any leftover seeds. Peel the tomatoes as well.